Asopao de Pollo

Skinless thighs, a cube of sofrito, and boxed broth. It stays brothy. Serve it right away: the rice keeps drinking broth.

Ingredients

• 1½ lb boneless, skinless chicken thighs, in pieces
• 1 teaspoon sazón + salt and pepper, for the chicken
• 1 to 2 tablespoons achiote oil (or olive oil + sazón)
• 3 to 4 tablespoons sofrito
• ¼ cup tomato sauce
• 2 tablespoons alcaparrado, rinsed
• 1 cup medium-grain or long-grain rice
• 6 to 7 cups low-sodium chicken broth (more broth = more asopao)
• 1 teaspoon sazón (for the color of the broth)
• 1 can green peas, rinsed
• (optional) turkey chorizo in rounds
• Cilantro and roasted red peppers to finish

Equipment

• Caldero

Method

1. Dry the pieces, with sazón, salt, and pepper.
2. Achiote oil over medium heat. Sofrito and tomato sauce, 3 minutes. Add the alcaparrado (and the turkey chorizo, if you are using it).
3. Put in the pieces and brown the outside, about 4 minutes, stirring. Drain fat if it releases any.
4. Add the broth and the sazón. Boil, then medium heat 15 minutes so the chicken cooks. Taste the salt.
5. Rinse the rice, add it, and cook on medium, stirring now and then, about 18 to 20 minutes, until tender and brothy. Peas in the last 5. It should be soup, not dry rice: loosen with hot broth if needed. Finish with cilantro and roasted peppers. Serve at once.

Notes

• Keep extra hot broth to loosen it. It thickens as it sits. Always reheat with extra broth.
• The original recipe uses chorizo. The flavor holds with turkey chorizo, or without it.
• Some eat it almost dry, others almost soup. You decide with the broth and the uncovered time.
• If you are setting aside a portion for a baby who is learning to eat, take it out before adding the alcaparrado. Leave it as soft rice with the chicken shredded.